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Berry season is coming up (or it may already be with you). In any case, berry sorbets are so refreshing and so easy to make. This not only serves as a refreshing snack or dessert, but is great for whipping up strawberry smoothies.

For the smoothie, I use a blender and I usually add about 1 cup of the sorbet, one cup of fruit juice (lemonade works well too), some crushed ice, and then blend. You can easily double or triple this recipe for more of the same.

I leave the seeds in when I use strawberries, which is partly why this is so easy to make. Click here to see how I remove the seeds from berries for sorbets and sherbets.

All Natural Strawberry Sorbet

Ingredients

3 containers of organic strawberries (about 3 pounds or 1362 grams)

1 cup of water

1 cup of honey

1 tablespoon of rum (to keep it from freezing like a rock)

1/4 cup of lemon juice

Preparation

Combine the honey and water in a saucepan and simmer for 5 to 10 minutes to create a sweet syrup. Cool the syrup.

Wash and trim the leaves and stem off of the strawberries.

Place the strawberries in a blender or food processor, and blend until the strawberries are pureed.

Combine the pureed strawberries, lemon juice, rum, and the syrup, and blend well.

Cool in the refrigerator for an hour.

Add the mixture to an ice cream maker to make the sorbet.

It will be somewhat soft, but completely delicious, or you can place it in the freezer for storage and pull out at a moment’s notice – almost. I usually need to let the frozen sorbet defrost for 5 minutes before I scoop it out.

I’ve been using arrowroot in my ice cream to retain a smooth texture. I may have to give it a try in sorbet and sherbet as well. I’ll have to cut the sugar content a bit for our tastes, but what a beautiful sorbet!

nothing really. just leave it out. It just prevents it from turning solid as fast. If you eat it in the next few days you should be ok. Cover it well in the freezer and let it defrost for 10 minutes or so before consuming.